Savory Summer Pie

• 0.5 (15 ounce) package refrigerated pie crusts
• 1 small red pepper, chopped
• 1/2 purple onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 2 tablespoons fresh basil, chopped
• 5 eggs
• 1 cup half-and-half
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups monterey jack cheese, shredded
• 1/3 cup parmesan cheese
• 3 plum tomatoes, cut into 1/4-inch slices

1. Fit pie crust into a 9-inch deep dish tart pan; prick bottom and sides of pie crust with a fork.
2. Bake crust at 425-degrees for 10 minutes. Remove from oven; set aside.
3. Saute bell pepper, onion, and garlic in hot oil for 5 minutes or until tender; stir in basil.
4. Whisk together eggs and next 3 ingredients in a large bowl; stir in sauteed vegetables and cheeses. Pour into crust; top with tomato.
5. Bake at 375-degrees for 40 to 45 minutes or until set; shielding edges with strips of aluminum foil after 30 minutes to prevent excessive browning. Let stand 5 minutes before serving.

red pepper, purple onion, garlic, olive oil, fresh basil, eggs, salt, pepper, cheese, parmesan cheese, tomatoes

Taken from www.food.com/recipe/savory-summer-pie-457594 (may not work)